Just saw an add on this subreddit for "Fiber-Powered Internet." On this particular group, that's hilarious (and somehow fitting, given what they were peddling).

Hello! I've been transitioning to WFPB (still use some processed sugar while I'm using up things like ketchup) for the past few weeks but went out to dinner last night at a Thai restaurant and got some tofu pad see ew. The tofu was fried but I also think the whole dish was fried (just the nature of a Thai noodle dish, not that this one was very different). I also had a cucumber salad. I shared both with my husband. When I got home I threw up a few hours later. Am I that sensitive to oil now or is it more likely I had a stomach bug?

The only reason I think it might be sensitivity to oil is that when I was a kid we didn't do processed sugars and I would always throw up if I drank a soda at someone's birthday party so I do have a history of rejecting things I'm not used to.

I used brown rice pho noodles to make this dish but you can use any kind of long noodle you like. All the vegetables and the chickpeas are roasted in the oven with a tahini and aquafaba based glaze that helps with caramelization without relying on oil. The peanut sauce is an easy no cook mixture. Link to recipe is in the comments. There are lots of step by step photos.

Rustic grainy muffins sweetened with dates. I used almond flour for a protein boost and as a WFPB oil substitute 🌱

After trying a black bean brownie recipe that looked good on paper and was sorely disappointing, I am looking for the ultimate BB brownie recipe, the kind that you can take to a potluck and people will eat and enjoy not knowing it is plant based. One caveat-it also must gluten free!

Fresh summer peaches are wonderful in this nourishing hot breakfast bowl because. I used a 10 grain hot cereal but this recipe will also work with rolled oats or any multigrain hot cereal. I usually use dried ginger and turmeric but fresh is always delicious.

Recipe here

I had a bunch of random leftovers, so I tossed them all together until hot, then fried up some leftover rice in soy sauce. With a giant steamed beet on the side. One of my favorite quick lunches.

This dressing is lemony, pungent and very slightly fishy by way of seaweed flakes.

Yummy summery twist on traditional hummus that slightly sweet and packed with fiber.

Okay, last July, after years of dabbling, I "fully committed" (in quotes for reasons you will understand by the end) to WFPB. I'm overweight, I have heart disease in my family, I'm a woman in my 50s, and I want to outlive all my enemies and also help the whole planetary *situation*

July - January was pretty amazing. I was so locked in. Which DOES NOT mean I was perfect! I would have vegan fun food once in a while, like the neighborhood vegan buffalo mac bowl, some fake nuggets here and there. I had a couple of family trips in there where I did pretty damn great, I must say, once traveling with my baked oatmeal and once doing all the cooking for family I was visiting. (They liked it!) I even had a couple of bites of a loved ones huge milestone birthday cake, it did not bother or derail me at all.

I even made a disgusting cake with a gross tofu frosting for my birthday from the Warrior Woman cookbook (sorry Jane and Ann but I shoulda just had some expensive fruit!).

I lost 15 lbs and felt so good and just "knew" I could "never go back"! And "now I know this is for life!" And "it's just habit now!" I would watch other people eat and just think, sigh, if they only knew.

Something happened in March-April-May especially. I did have a couple of trips and was looser this time, feeling so convinced that my commitment would kick back in when I got home.

And now I'm on this...I don't know...it's like when an alcoholic wakes up and says today I will not drink! And by 4 they are "okay let's make it tomorrow." I've got my body attuned back to fattier and sweeter food, am less tolerant of natural hunger, and I just feel like a big baby who won't clean her room because it's a mess and I'd rather watch TV. I've gained 5 lbs back and I just refuse to be okay with that, especially given I have like 30 more to lose.

(It does feel NOT UNRELATED to a bigger procrastination issue that I have in life. A feeling of in this moment it feels hard and maybe I could just to it tomorrow, but guess what, tomorrow never comes.)

So I would love your best tips for getting back on track. FROM PERSONAL EXPERIENCE ONLY PLEASE. I can get general advice anywhere. And I KNOW what to do. (Buy the food, cook the food, eat the food, make it as easy as possible for now, etc.) I need testimonials. I will also take pep talks!!

Some things I've started doing that help:
- getting "re-obsessed" (watch the youtubes and the documentaries and read the books and the cookbooks
- batching plenty of WFPB meal components to minimize thinking (but I am still adding on...like ".well let's have a couple toaster waffles with earth balance and syrupe for dessert why don't we")
- I just spent a bunch of money on souper cubes so I can keep my stuff from going bad when I overbuy and overbatch

Thank you in advance for your experiential tips and pep talks! 🙏

ETA: Thank you all SO MUCH! I am going to come back here next Sunday and let you know how it went.

This pudding of the chocolate Jello pudding of my childhood but it's actually a nutritional powerhouse, high in protein, calcium, magnesium and potassium. Carob is a natural sweetener and so are bananas. For my WFPB acclimated tastebuds, this pudding's sweet enough without any additional sweeteners but you can add a couple of soaked dates or a little maple syrup if you prefer. Shelf stable silken tofu makes it convenient, all you need's a food process. No heat required.

Hummus (no oil), topped with roasted bell peppers and caramelized grapes, with a sprinkle of paprika